8 cups air-popped popcorn ½ cup butter

1 jalapeño pepper, minced

4 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon salt

⅛ teaspoon cayenne pepper

½ cup grated Cotija cheese

1. Preheat oven to 300°F. In large bowl, place popcorn. In small saucepan, heat butter over medium heat until melted. Stir in jalapeño; cook and stir for 1 minute. Then add garlic; cook and stir for 2 minutes longer until fragrant. Remove from heat and add chili powder and cumin. Drizzle over popcorn and toss to coat.

2. Sprinkle salt, cayenne pepper, and Cotija cheese over popcorn and toss to coat. Spread on large cookie sheet. Bake for 20 to 25 minutes, stirring once during baking time, until popcorn is glazed. Cool on paper towels. Store in airtight container at room temperature.

YIELDS 8 CUPS

Popcorn is a great snack that you can dress up in infinite ways. If Tex-Mex isn't your favorite, use Italian spices, or try an Asian touch.

How to Pop Popcorn

You can pop popcorn with just a pan and a stove burner. Add a tablespoon of oil to the pan. Add about ½ cup of popcorn to make 10 cups of popped corn. Place the pan over high heat and add the popcorn. Gently shake the pan until the popcorn starts to pop, then put the cover on and keep shaking until the popping slows to 1 pop every 2 seconds.